Preheat the oven to 350 degrees F. Cook the macaroni until al dente as directed on package. Drain and evenly distribute amount long, shallow pans (hotel or catering pans are usually 12x20x4 and for the 100-serving size recipe you'll need 3 pans). In a large saucepan or Dutch oven, melt the margarine. Stir in the flour until smooth. Add the salt and pepper and slowly add the milk, stirring constantly, until smooth. Stir in the Velveeta cheese and continue stirring until the cheese is melted and the mixture is smooth and creamy. Pour the cheese sauce over the macaroni in the pans to evenly coat. Sprinkle the shredded cheddar over the top of the macaroni (8 ounces per pan). ![]() When macaroni has cooled, divide evenly into four 4 qt. Clear oven-safe bowls. Shred or cut cheeses into cubes. Divide each type of cheese into four equal parts and add to each bowl. Gently mix cheeses with macaroni. Bake the macaroni at 350 degrees F for one hour or until bubbly in the middle. I have not yet tried this but I want to! My hubby and I were asked to cook for a friends wedding and they want mac and cheese. I want to try this out first (maybe like 8 servings) but even when you scale it down, it is hard to figure everything out. How can I make the amounts easier for 8 to 10 servings? My hubby also isn't a huge fan of baked mac and cheese but this looks like it stays pretty creamy! The wedding is expecting 175 people but they will also be having 4 other sides, pulled pork and cornbread so I am not sure how much to make. They do want more mac and cheese over everything else though! I am wondering if adding the shredded cheese a bit later into baking will be better because I don't want it to get overdone. Thanks for any help. Can't wait to try this! This recipe worked well freezing, thawing and cooking in the oven/roaster. I scaled the recipe down to 75. I put the prepared mac and cheese (minus the shredded cheese) in the roaster pan and put that in the freezer. I took the roaster pan out of the freezer and put it in the refrigerator 3 days before I was cooking it to start to thaw it. (Thankful we have an extra fridge we can use for stuff like this) The day I was cooking it, I pulled it out of the refrigerator in the morning to start getting it to room temp. I cooked it at 350 and went to stir it after 45 min and it was cooked through already. I was anticipating it taking much longer so unfortunately, it was way earlier than when I was going to serve it. So, I let it sit again and about an hour before the party, put it in the roaster, added the shredded cheese and put it on warm. It was a little thick, but still tasted very good. So if I had to do it over again, I would do the same except cook it in the oven closer to serving time, check on it after 15 min or so to add in the shredded cheese and go from there.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. Archives
March 2019
Categories |